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DEL.ICIO.USVirginia Willis’ 'Bon Appétit, Y’all’ Deviled Eggs
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Chef Virginia Willis includes this creamy recipe in her new book, “Bon Appétit, Y’all” (Ten Speed Press, $32.50). The recipe calls for using homemade mayonnaise for the freshest, finest taste. We’ve included the mayonnaise recipe as well. (Because it includes raw eggs, pregnant women, young children, the elderly or those with a compromised immune system shouldn’t eat it.)
Hands on time: 25 minutes Total time: 45 minutes Serves: 12-24
Ingredients:
FOR EGGS:
12 eggs
1/3 cup homemade mayonnaise (recipe follows)
2 tablespoons unsalted butter, room temperature
1 tablespoon Dijon mustard
Pinch cayenne pepper
Coarse salt and freshly ground white pepper
2 tablespoons finely chopped fresh tarragon, chives or chervil, plus leaves for garnish
FOR HOMEMADE MAYONNAISE:
16 servings Hands on: 10 minutes Total time: 10 minutes
2 large egg yolks
1 teaspoon Dijon mustard
Juice of 1/2 lemon
1 cup olive or canola oil, room temperature
Coarse salt and freshly ground black pepper to taste
Instructions:
Place eggs in saucepan; add water so that 1 inch is above eggs. Bring to boil uncovered over high heat, immediately remove from heat, cover pan and let stand 12 minutes. Drain, rinse under cool water and set aside until completely cool.
Cut eggs in half, reserving whites. Place yolks in a food processor. Blend yolks, mayonnaise, butter, mustard and cayenne until smooth. Season with salt and pepper. Add chopped tarragon.
Place egg mixture in a piping bag with a star tip or in a plastic bag with one corner tip snipped off. Pipe mixture into whites. Garnish with herbs and serve immediately.
For mayonnaise: In a bowl, whisk together yolks, mustard and lemon juice. In a very slow, steady stream, whisk in oil, drop by drop, until mixture begins to thicken. As it thickens, add oil slightly more quickly, whisking constantly. Season with salt and pepper. Store in refrigerator up to 2 days.
Cut eggs in half, reserving whites. Place yolks in a food processor. Blend yolks, mayonnaise, butter, mustard and cayenne until smooth. Season with salt and pepper. Add chopped tarragon.
Place egg mixture in a piping bag with a star tip or in a plastic bag with one corner tip snipped off. Pipe mixture into whites. Garnish with herbs and serve immediately.
For mayonnaise: In a bowl, whisk together yolks, mustard and lemon juice. In a very slow, steady stream, whisk in oil, drop by drop, until mixture begins to thicken. As it thickens, add oil slightly more quickly, whisking constantly. Season with salt and pepper. Store in refrigerator up to 2 days.
Nutrition:
Per serving, eggs (based on 24): 77 calories (percent of calories from fat, 81), 3 grams protein, trace carbohydrates, trace fiber, 7 grams fat (2 grams saturated), 114 milligrams cholesterol, 44 milligrams sodium.
Mayonnaise, per tablespoon: 128 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace fiber, 14 grams fat (2 grams saturated), 27 milligrams cholesterol, 5 milligrams sodium.
Mayonnaise, per tablespoon: 128 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace fiber, 14 grams fat (2 grams saturated), 27 milligrams cholesterol, 5 milligrams sodium.
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